Making bigger pizzas need bigger peels and pans. In this video, I explore whether those bigger peel work in an Ooni Pro. American Metalcraft and Webstaurant.com are sources and both perform well.
Peach, pork belly, mozzarella, and some basil would be good. You can maybe use pesto for sauce. And instead of normal peaches I think you should use freeze dried peaches bc their light and crisp. I recommend them bc they wouldn’t weight down the pizza as well as adding a crunch factor!
14" gives you a little 'wiggle' room. I've been using the 16" on the Koda 16" and I like it for taking it out. But really hard to turn. I agree. 14" might be the best all around. I love my 16" wooden for launching, though!
